• High water absorption: 50% up to 80%, a very economical product• Freeze/thaw stable• Excellent shine• Good transparency• Good stability on glazed surfaces• Good time setting to allow perfect covering• Deluxe Apricot and Strawberry contains 10% fruit• Natural colour• Can be reheated• Easy to use

Concentrate Glaze Classic :

• Lower price • Excellent shine• Same quality and advantages as above• Water absorption : 40% up to 60%

Warm up milk, soya and gelatin mass. Pour on chocolate and hazelnut to make an emulsion. Mix with cold liquid fresh cream. Let cooling down in the fridge and whip the quantity you need at the last time.

6. Glaze

200g Concentrate Glaze neutral 300g Water1000g Mirror Glaze Neutral

Instructions :

Boil hot gel and water. Mix with Mirror glaze. Use at 35/40°C. Spray the cake with color spray before glazing.

7. Montage

Fill 3/4 of truffle silicon mold 7 cm with hazelnut Chantilly, push the frozen insert of biscuit, crispy and caramel sauce into the Chantilly. Freeze, remove from the mold and pipe a spot of Chantilly on top to make the shape of hazelnut. Deep with a stick into the glaze and on the side, pipe some lines of Brown glaze. For the shell decoration, place a disc of light Brown modeling chocolate into half sphere 8 cm polycarbonate mold, make some lines on the side with brush and dark chocolate; mold with milk chocolate to make a thin shell. Place the cake into the shell